Asparagus and Button Mushroom Stir Fry
|Button mushrooms||3⁄4 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Pinch|
Rinse asparagus and mushrooms briefly in cold water.
Trim and discard bottoms of both vegetables.
Slice asparagus diagonally into pieces 1/2 inch (1 cm) long.
Cut mushrooms, if necessary, into pieces no larger than 1 inch (2 cm).
In wok over medium heat, melt butter; add asparagus, increase heat to medium-high and stir to coat all pieces.
Cover and cook for 2 minutes, shaking wok 2 or 3 times.
Uncover wok and increase heat to high; add mushrooms, salt and pepper and stir well.
Cover and cook for 1 minute; remove lid and stir-fry for 2 to 3 minutes longer or until asparagus is tender-crisp, mushrooms are softened and moisture has evaporated.
Calories 143 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 250.4 mg10.4%
Total Carbohydrates 7 g2.5%
Dietary Fiber 3.3 g13.1%
Sugars 3.5 g
Protein 5 g10.5%
Vitamin A 24.2% Vitamin C 13.6%
Calcium 3.4% Iron 16.1%
*Based on a 2000 Calorie diet